Espinaca con Garbanzos (Spinach & Chickpeas)
Extra virgin olive oil
3 medium clove(s), thinly sliced
No-salt-added canned tomato sauce
1½ cup(s), rinsed and drained (1 [15-oz] can)
- Coat a large nonstick skillet with cooking spray. Heat the pan over medium-high heat. Gradually add the spinach, tossing with tongs until the spinach wilts, about 3 minutes. Place the cooked spinach in a colander and allow it to drain while you cook the remaining ingredients.
- Heat the oil in the skillet over medium-low heat. Add the cumin and garlic; cook until very fragrant, about 1 minute. Stir in the tomato sauce, salt, smoked paprika, and chickpeas; cook until thoroughly heated, about 2 minutes. Stir in spinach; cook 1 minute.
- Serving size: about ⅔ cup